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Mexican Street Corn Coleslaw

A quick, creamy, and smoky side for busy nights, combining charred corn, tangy lime, and cotija cheese for a crowd-pleasing dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Slaw
  • 4 cups fresh corn kernels (about 4–5 ears) or two 15-oz cans, drained Use canned or frozen corn if fresh is unavailable.
  • 4 cups thinly shredded green cabbage (about half a small head)
  • 1 cup shredded red cabbage (optional, for color)
  • 1/2 cup finely chopped red onion or 3 green onions, thinly sliced
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup mayonnaise Can be substituted with Greek yogurt for a lighter option.
  • 1/4 cup Mexican crema or sour cream
  • 2 tablespoons lime juice (about 1–2 limes)
  • 1-2 tablespoons adobo sauce or 1 small minced chipotle in adobo (optional for smoky heat)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder, plus extra for garnish
  • 1/2 cup crumbled cotija or feta cheese, plus extra for topping Feta is a good substitute.
  • 1 tablespoon olive oil (if grilling fresh corn)
  • Salt and pepper to taste
  • Lime wedges, for serving To be served on the side.

Method
 

Preparation
  1. If using fresh corn, brush the ears lightly with olive oil and grill over medium-high heat for about 8–10 minutes, turning occasionally until you get nice char marks. Let cool slightly, then slice kernels off the cob.
  2. If using canned or frozen corn, toss the kernels in a hot skillet for a few minutes to toast and add that smoky flavor.
Dressing
  1. In a medium bowl, whisk together mayonnaise, crema (or sour cream), lime juice, adobo sauce or chopped chipotle (if using), garlic powder, cumin, and 1 teaspoon chili powder. Taste and season with salt and pepper.
Assembly
  1. In a large bowl, combine the shredded green and red cabbage, chopped onion, cilantro, and the warm (or toasted) corn.
  2. Pour the dressing over and toss until everything is coated. Add crumbled cotija and gently fold it in — save a little for garnish.
Serving
  1. This slaw can be served warm, room temperature, or chilled. If you have time, pop it in the fridge for 20–30 minutes.
  2. Add extra lime and a sprinkle of chili powder before serving. Offer lime wedges on the side.

Notes

Toast canned or frozen corn for smoky flavor. Prepare the dressing beforehand to blend flavors. Hold off on adding extra cotija until serving for best texture.